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Hard-boiled eggs simmered in a vibrant, fragrant green gravy made from fresh cilantro, mint, and green chilies. This North Indian curry is a flavorful twist on the classic egg curry, perfect with roti or rice.
For 4 servings
Prepare Eggs and Hariyali Paste
Sauté Aromatics and Spices
Cook the Green Gravy
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Hard-boiled eggs simmered in a vibrant, fragrant green gravy made from fresh cilantro, mint, and green chilies. This North Indian curry is a flavorful twist on the classic egg curry, perfect with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 333.07 calories per serving with 15.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Replace eggs with paneer cubes (add in the last 5 minutes), chicken pieces (sauté with onions until cooked), or boiled chickpeas for a different take.
Add 2 tablespoons of cashew paste or melon seed paste along with the green paste for a richer, creamier, and milder gravy.
Substitute eggs with firm tofu or boiled potatoes. Use a plant-based yogurt (like coconut or soy) and replace the fresh cream with coconut cream or cashew cream.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The base of this curry is made from fresh coriander and mint, which are packed with antioxidants, vitamins A and C, that help fight free radicals and reduce inflammation.
Ingredients like ginger, garlic, and cumin seeds are well-known for their digestive properties. They can help stimulate digestion, reduce bloating, and improve gut health.
One serving of Hariyali Egg Curry contains approximately 340-380 calories, depending on the amount of oil and cream used. This makes it a moderately caloric dish suitable for a main course.
Yes, it is a relatively healthy dish. It's an excellent source of protein from the eggs. The green paste is packed with vitamins, minerals, and antioxidants from fresh herbs like coriander and mint. To make it healthier, you can reduce the amount of oil and skip the fresh cream.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, simply heat the gravy and add freshly boiled eggs. The curry tastes even better the next day as the flavors meld together.
To maintain the vibrant green color, do not overcook the paste. Sauté it on medium-low heat just until the raw smell disappears and oil begins to separate. Adding a pinch of sugar can also help preserve the color. Bitterness can sometimes come from over-blending the herbs; blend just until smooth.
This curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice, jeera rice, or a simple pulao.
It is best not to freeze the curry with the eggs in it, as boiled eggs can become rubbery upon thawing. However, you can freeze the gravy itself in an airtight container for up to a month. Thaw, reheat, and add freshly boiled eggs before serving.